Best Dixie Recipes

DIXIE STAMPEDE HOMESTYLE CREAM OF VEGETABLE SOUP - AUTHENTIC

Steps:

• In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
• Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
• Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
• Garnish with chopped parsley and serve.

DIXIE FRY ORIGINAL RECIPE COATING MIX (COPYCAT)

Steps:

• NOTES: FOR BEST RESULTS DON'T OMIT OR SUBSTITUTE ANY INGREDIENT. USE ONLY SEASON-ALL BRAND SEASONED SALT. SACO BRAND BUTTERMILK SOLIDS IS SOLD AT SMART & FINAL STORES. EGG YOLK POWDER CAN BE ORDERED ONLINE. IF OMITTING BUTTERMILK SOLIDS, NONFAT DRY MILK POWDER OR EGG YOLK POWDER -- (1) REPLACE OMITTED INGREDIENTS EQUALLY WITH CAKE FLOUR IN THE DRY BATTER INGREDIENTS, AND (2) REPLACE OMITTED INGREDIENTS IN "LIQUID FORM", AS AN EGG WASH BEFORE BREADING (1 1/2 CUPS BUTTERMILK OR NONFAT MILK, 1 BEATEN EGG). THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM DIXIE FRY'S VERSION DUE TO THE ABSENCE OF BEET POWDER AND PAPRIKA OLEORESIN (COLORING AGENTS). REGARDING OREGANO AND MUSTARD POWDER MEASUREMENTS: 3/8 TEASPOON = 1/4 TEASPOON, PLUS ONE PINCH. SEE STEPS 7 AND 9 FOR DIXIE FRY'S APPROXIMATE COOKING TIMES.
• INTO the large bowl of a food processor, add all ingredients; PROCESS mixture for 10-15 seconds while tilting alternately for even blending. Mixture is now ready to use (retain 1/2 of mixture for a second use if desired (store in an airtight container). The following steps are the written directions from the Dixie Fry box.
• POUR (1 cup) Dixie Fry into medium plastic bag (or in a pan).
• MOISTEN chicken, pork, or seafood with water (or a whipped egg mixture).
• SHAKE 1 or 2 pieces at a time (or coat by rolling in pan).
• FRY METHOD (Spice Guru's note: I recommend using at least 1 cup cooking oil in a deep skillet, rather than the given amount): Pour 2 tablespoons vegetable oil in skillet. Cook over medium-low heat, uncovered, until golden and cooked through, turning occasionally.
• COOKING TIMES FOR FRYING METHOD: Chicken parts with skin and bone, 40 minutes; Boneless, skinless chicken breast, 20 minutes; Pork chops, 15 minutes; Fish fillet, 5-7 minutes.
• "NO OIL" BAKE METHOD (Spice Guru's note: I recommend using a light coat of vegetable oil on chicken before breading): Use baking pan. Spray no-fat cooking spray on pan. Bake, uncovered, until golden and cooked through, turning once.
• COOKING TIMES FOR BAKING METHOD: (at 400 F): Chicken parts with skin and bone, 45-50 minutes; Boneless, skinless chicken breast, 20 minutes; Pork chops, 40 minutes; Fish fillet, 5-7 minutes.
• SERVE and enjoy!

DIXIE STAMPEDE CREAM OF VEGETABLE SOUP

Steps:

• 1. In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
• 2. Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
• 3. Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
• 4. Garnish with chopped parsley and serve.

AUNT JEMIMA DIXIE CORNBREAD

Steps:

• Preheat oven to 450°F
• Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• Pour batter into hot prepared skillet.
• Bake 22 to 25 minutes or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.

GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB

Steps:

• Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. (Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)
• Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.
• Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
• Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

DIXIE HOUSE BAKED SQUASH CASSEROLE

Steps:

• Preheat oven to 350 F. Rinse and trim ends of squash. Cut squash into 2-inch pieces. Place in boiling, salted water until just tender, about 10 minutes. Drain in colander; mash to remove remaining liquid. Drain for 10 minutes. Saute fresh onions until soft, about 5 minutes. Combine drained, mashed squash, onions, melted butter, 1/2 of the bread crumbs, sugar, salt, beaten eggs and pepper. Pour into lightly greased 1 1/2 quart casserole dish. Top with remaining 1/2 cup bread crumbs. Bake, covered with foil, 20-30 minutes until set, then remove cover and bake until crumbs are golden about 10 minutes more.

DIXIE FRIED CHICKEN

Steps:

• Pour canned Chicken Stock into wide shallow pan.
• Marinate chicken in the chicken stock overnight in the refrigerator, or for two to three hours in fridge.
• If using unsalted chicken stock, salt and pepper chicken on both sides, go easy on the salt, though.
• Pour enough corn oil into electric skillet to come only 1/4 up the sides of skillet.
• Set heat at 375-400.
• Have electric skillet pre-heated before you begin to coat chicken.
• Pour out 1 packet of Dixie Fry onto flat dish or pan.
• Have another large flat pan ready to hold the just-coated chicken in.
• Dredge the wet/marinated chicken in Dixie Fry, making sure the chicken is fully covered with coating, place in empty pan.
• Shake off excess.
• Once all chicken is coated, place all pieces of chicken in 400-420 electric skillet.
• Make sure to keep the lid on while chicken fries, as this will seal in the flavors and juices.
• Cook approximately 15-20 minutes on each side.
• I like to use tongs to turn chicken.
• Chicken should be golden brown when done.
• Drain/cool on paper towels for at least 5 minutes.
• Enjoy.

DIXIE PIE-TIPPINS RESTAURANT STYLE

Steps:

• 1. Preheat the oven to 350 degrees. Prepare pie pan with crust, piercing the bottom and sides slightly with a fork and crimping the edge. Scatter the pecans and chips evenly over the bottom.
• 2. Mix the remaining 5 ingredients together and pour into the pie crust. Bake for 45 minutes.

DIXIE CAFE BAKED SQUASH

Steps:

• Trim squash, cut into large chunks & boil to tender.
• Drain & mash.
• Mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish.
• Cover with remaining bread crumbs.
• Bake at 350 until lightly browned.

DIXIE FRIED CHICKEN

Steps:

• 1. Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk; dip chicken in egg mixture and dredge in flour mixture, coating chicken well.
• 2. Pour oil to a depth of 1 inch in a 10 inch to 12 inch skillet; (I only fry chicken in cast iron) heat oil to 350 degrees. Fry chicken in hot oil over medium heat 15 to 20 minutes or until golden, turning occasionally. Remove small pieces earlier, if necessary, to prevent overbrowning.
• 3. Drain chicken on paper towels. Serves 4

HEART OF DIXIE PECAN PIE

Steps:

• Prepare and chill the dough.
• For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust.
• Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge.
• Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed.
• Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature.

DIXIE PIE

Steps:

• Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plates; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Place on wire racks to cool; discard foil. , Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and cinnamon until blended., Drain raisins. Stir the raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350° for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and nuts if desired.

DIXIE STAMPEDE GARLIC-CHEESE BISCUITS

Steps:

• Preheat oven to 450°F.
• Combine the butter and garlic in a small bowl and set aside.
• Combine the baking mix with the milk in a medium bowl and mix just until a soft dough forms. Do NOT overmix. Add the cheese to the dough and stir to combine. If the dough still seems just a tad dry/sticky, go ahead and add a drop or two more of milk or water.
• Using a teaspoon, drop the dough onto an ungreased cookie sheet. Bake until golden brown, about 10 minutes. Remove the biscuits from the oven and lightly brush with the butter-garlic mixture. Serve warm.

DIXIE'S CHOPPED VEGETABLE SALAD

Steps:

• Prepare an ice bath (a large bowl filled with ice water and ice cubes).
• Add green beans to boiling water.
• Blanch until tender, about 3-5 minutes.
• With a slotted spoon remove from water and immediately plunge into the ice bath.
• When beans are thoroughly cooled, drain and pat dry.
• Repeat the process with the carrots.
• Add all ingredients except cheese and dressing to a large bowl.
• Stir to combine.
• Add cheese.
• Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
• Chill, stirring occasionally, and add more dressing if needed.
• The vegetables will give off their juices also.
• Best if chilled overnight so that all of the flavors marry.

DIXIE CHICKEN

Steps:

• In a bowl, mix together the cornmeal, flour, salt, poultry seasoning & black pepper~set aside.
• Dip the chicken pieces into the buttermilk.
• Then Roll the buttermilk dipped chicken pieces into the cornmeal mixture.
• Arrange chicken pieces in a single layer in a well buttered baking dish.
• Pour the melted butter over the chicken.
• Bake at 400 degrees for 1 hour or until tender and no longer pink.

DIXIE COLESLAW - TRICKED OUT

Steps:

• 1. Place bagged coleslaw mix in a bowl.
• 2. Blend in the prepared coleslaw and mix thoroughly.
• 3. Refrigerate several hours to wilt the bagged coleslaw and to blend flavors.

DIXIE HERB RUB

Steps:

• In a small bowl, combine all ingredients. Store in a covered container. Rub over poultry or meat before grilling, baking or broiling.

DOLLY PARTON'S DIXIE STAMPEDE CREAM OF VEGETABLE SOUP

Steps:

• In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
• Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
• Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
• Garnish with chopped parsley and serve.

DR. PEPPER DIXIE JELLY

Steps:

• Mix Dr. Pepper, powdered pectin and lemon juice in a large saucepan.
• Add coloring, if desired.
• Measure sugar into a bowl to add later.
• Place Dr. Pepper mixture over high heat and stir until mixture comes to a hard boil.
• At once stir in sugar.
• Bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat, skim off foam with metal spoon and pour quickly into glasses.
• Cover at once with 1/8-inch hot paraffin.
• Allow several days to set.

DIXIE LAMB CHOPS

Steps:

• Sprinkle chops with salt and pepper. In a large skillet, heat oil over medium heat; cook chops, covered, until bottoms are browned, 5-7 minutes. , Mix molasses, steak sauce and vinegar. Turn chops; pour molasses mixture over top. Cook, covered, over medium-low heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes. Let stand 5 minutes before serving.